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We’ve all heard that Protein is an essential part of our diet and that we should always ensure we get enough of it, but what is protein? How much protein should we be eating? And what does protein do for us exactly?

Proteins (often called ‘the building blocks of life’) are large molecules with complex structures made up of amino acids, and are found in many foods. When eaten, they play a pivotal role in our biological processes. They are essential for building and repairing bodily tissues, regulating the functions of our organs, protecting us from viruses and bacteria, transporting molecules around the body and helping babies and youngsters grow.

The NHS advises adults to eat 55.5g of protein daily for men and 45g for women, although we should avoid eating more than twice this amount. So what are the best ways to get protein? Let’s take a closer look….

Spinach: Strong To The Finish!

Spinach is, quite simply, one of the very healthiest foods you can put into your body. This amazing plant is perhaps the most nutritionally dense food in common use in the UK, and can provide a massive boost to the health and wellbeing of you and your family.

Many people grew up watching Popeye cartoons on TV, and remember him gaining colossal strength after eating tinned spinach, and although the effects of this leafy green aren’t usually so immediate, there is truth in the idea that spinach goes a long way towards making your body fit, lean and ready for action.

So let’s take a closer look at the health benefits of Spinach, and why you should be eating more of this wondrous plant….

Get Me To The Fenugreek!

You may have heard various claims about the many health benefits of Fenugreek, but what’s the truth behind the hype? What is Fenugreek, and can it really boost our health as well as making our food tasty?

Fenugreek (often called Methi) is a plant commonly associated with India, but now also grown in the Mediterranean, the Middle East, China and Canada. The seeds are usually roasted in a pan before being ground – this lessens their natural bitterness and gives them a more rounded, mellow, nuanced flavour. They’re commonly used in a variety of curry dishes, mainly for flavour but also sometimes as a thickening agent; the leaves are also eaten in salads, and the seeds can be sprouted to produce lip-smackingly tasty and wonderfully nutritious microgreens.

We all love a good curry, and it’s good to know that one of the ingredients could be doing good things for us – so let’s take a closer look at how Fenugreek can improve our health and wellbeing….

Acai: A Little Berry With Big Powers

You may have heard of the Acai berry – most of us have probably received spam emails promising weight loss miracles with Acai pills, and while there’s no magic bullet for weight loss, Acai has risen to prominence in the top rank of superfoods. But what is Acai?

Acai (pronounced a-sigh-ee) is the name of a palm tree which grows in South America and the Caribbean. It gives its name to the small black berries which grow on it. These are a staple food in the Amazon River delta, along with the hearts of palm which come from the same tree. In recent years, ‘acai bowls’ have become popular in health food circles – these usually contain a whole host of healthy wholefoods such as nuts and fruit along with a good helping of acai berry powder or pulp.

So what’s the truth about the health benefits of Acai? Let’s have a detailed look….

Simply Chlorella

Chlorella’s fantastic nutritional profile means it’s classed as a superfood. Over half its weight is made up of protein, and not only that – it’s a complate protein, meaning it contains all nine essential amino acids necessary for life. But what is Chlorella, and why should we be using it?

Chlorella is a single-celled green algae that thrives in freshwater lakes. It converts sunlight into energy through a process of photosynthesis, and contains the super-healthy green pigment chlorophyll as a result. It also contains some very potent antioxidant compounds, and it’s a great source of iron, and a very decent source of Vitamin C and a range of B-vitamins. There’s also a good amount of calcium, magnesium, copper, zinc and potassium.

Taste-wise, Chlorella has been likened to Kale and Spinach, and many people take it in capsule form although it’s also popular whizzed up in smoothies. But what are the health benefits of Chlorella? Let’s take a look….

What’s The Big Deal With Fermented Foods?

Fermentation happens when a substance is broken down by enzymes in bacteria or yeast. Doesn’t sound very tasty, does it? And yet it produces some of the world’s most popular food products. People consume more fermented products than they probably realise – bread, cheese, chocolate, yoghurt, pickles, wine, beer and cider, for instance, have all gone through a process of fermentation.

Many claims have been made that some fermented products can offer a massive boost to our health, and science is constantly uncovering new information about the relationship between consuming these and our levels of immunity, gut health and even happiness.

There’s been an explosion in recent years in the availability of several types of fermented foods on supermarket shelves – these include Sauerkraut, Kimchi, Kefir, Tempeh, Miso and Kombucha. So what’s the big deal with this stuff? Does it really improve your health? And can it really make you happier? Let’s take a closer look….

Here’s Why Everyone Should Eat More Garlic

Garlic has been in use in kitchens across the world for thousands of years, and in many cultures it’s also been used as a traditional medicine for a variety of ailments – but it’s only recently that we’re uncovering the science which details just how fantastic this plant is for human health.

Garlic is part of the Allium family, which also includes vegetables like Onions and Leeks, as well as herbs such as Chives. Garlic’s pungent taste and aroma is due in part to the presence of Organosulfur compounds, and these are powerful enough that just handling chopped garlic means you’ll be able to taste garlic on your breath in a few minutes, even without eating any! It’s when you actually eat the stuff, though, that the real magic happens…

So let’s take a look at the myriad health benefits of garlic and why everyone should be eating more of this fantastic plant….

Deep Red & Delicious! The Health Benefits Of Beetroot

Beetroot is a root vegetable with an enticingly sweet taste, but it’s usually used in a savoury way. It has a stunning nutritional profile and contains several amazing plant compounds which research has shown are hugely beneficial to human health.

The red beetroot plant, Beta vulgaris rubra, is hugely versatile – you can eat the green tops, which poke above the ground and make an excellent addition to salads – or beetroot seeds can be sprouted to make beautiful, nutritious microgreens. The fresh root can be boiled, steamed, baked, eaten raw or even made into crisps. Canny bakers know it can also be grated and added to cakes for colour, moistness and sweetness.

You may be a huge fan of pickled beetroot, or perhaps you prefer the fermented, probiotic-rich version, or even a refreshing glass of beetroot juice. You might be totally doolally for these delightful little crispy cubes of freeze-dried beetroot – or it could be you love adding beetroot powder to smoothies, snack bars or even bread dough. Whatever beetroot tribe you’re in, one thing’s certain: adding this delicious, nutritious root vegetable to your diet can have all kinds of wonderful effects on your health and wellbeing. Let’s look at the facts….

Here’s Why We’re In A Spin About Spirulina

It’s said that gram for gram, Spirulina is the most nutrient-dense food in the world. But what is this mysterious dense green powder, and what are you supposed to do with it? Let’s have a look at the facts….

Spirulina is a blue-green algae which floats on lakes in tropical and subtropical regions of the world. It can be found in Africa, Asia and the Americas, and thrives in water with a high (alkaline) pH, deriving its energy from sunlight through the process of photosynthesis. We’re not sure who first had the idea to scoop this stuff up from the surface of a lake and consume it, but we’re glad they did! Spirulina is now classed as a superfood, and millions of people now use it to top up their levels of many fantastically beneficial nutrients needed by the human body to keep our biological processes running at their peak.

The Aztecs latched on to the huge health benefits of Spirulina many hundreds of years ago, and the United Nations declared in 1974 it was “possibly the best food for the future”. It’s currently undergoing a huge resurgence as a dietary supplement, as more and more people hear about this magical substance and try it out for themselves. So here’s what you can expect if you give Spirulina a try….

The Telegraph vs. Veganism

On 13th July 2021, British newspaper The Telegraph published an article by Xanthe Clay, titled “The truth about vegan food – and why it isn’t as healthy or as eco-friendly as you think”.[1] It struggled to land any significant blows against veganism and appeared to lament the rise in choices of milk at coffee shops and the growing selection of vegan products in supermarkets.

There seems to be a whole lot of misinformation being spread about veganism in the UK press, and The Telegraph is one of the main culprits, with headlines like ‘I gave up being a vegetarian and started eating meat again – to save the planet’ and ‘I gave up veganism and my health improved instantly’.

The Telegraph‘s editorial team seems to be attempting to cater to a demographic they’ve identified themselves: scared of change; discombobulated by too many choices; terrified of an imagined encroaching militant veganocracy which will set about banning their beloved foie gras canapés. We feel they are doing a disservice to their readership, who are cannier, more aware of nuance, and more adaptable than they give them credit for. So let’s look at some of the issues the article raises….